Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

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  Kosher salt
  
  


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   2-1/4 cups orzo
  
  


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  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


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  1/3 cup sherry vinegar, more as needed
  
  


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  freshly ground pepper
  
  


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  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


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  1 cup crumbled Gorgonzola
  
  


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  3/4 cup pine nuts, toasted
  
  


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  1/4 cup thinly sliced fresh chives
  
  

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Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.

Sweet Potato and Celery Root Soup

The secret to the not-too-sweet flavor of this velvety soup is celery root, or celeriac. Its light celery-parsley notes balance the sweetness of the potatoes and the pepper bite of the turnips.

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  2 lb. sweet potatoes, peeled and diced (about 5-1/2 cups)
  
  


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  1 lb. celery root, peeled and diced (about 3-1/2 cups)
  
  


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  3/4 lb. purple-top white turnips, peeled and diced (about 2 cups)
  
  


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  3 Tbs. extra-virgin olive oil; more for drizzling
  
  


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  2 medium yellow onions, chopped
  
  


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  Sea salt
  
  


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  1 Tbs. chopped fresh thyme
  
  


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  2 Tbs. sweet sherry or Marsala
  
  


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  4-1/2 to 5 cups homemade or store-bought vegetable or chicken broth (or water)
  
  


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  1/2 tsp. freshly grated nutmeg
  
  


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  1/8 tsp. ground allspice
  
  


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  1/8 tsp. cayenne; more as needed
  
  

Put the sweet potatoes, celery root, and turnips in a 6-quart pot. Add 4-1/2 cups water and 1 tsp. salt. Bring to a boil over medium-high heat; then lower the heat to maintain a simmer and cook until completely tender, about 40 minutes.

Meanwhile, heat 2 Tbs. of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the onions and 1/4 tsp. salt; cook, stirring often, until just beginning to color, about 5 minutes. Stir in the thyme, reduce the heat to low, and cover. Cook, stirring occasionally, until very soft and amber in color, about 20 minutes. Stir in the sherry or Marsala and simmer until the liquid is absorbed, 1 to 2 minutes.

Add the onions, 4-1/2 cups of the broth, the nutmeg, allspice, and cayenne to the pot. Simmer for 5 minutes and then add the remaining 1 Tbs. olive oil. Let cool slightly. Working in batches, purée the soup in a blender. Season to taste with salt and cayenne. If it seems too thick, add the remaining broth.

Reheat the soup if necessary. Ladle into bowls and drizzle some olive oil over each serving.

Orzo with Cherry Tomatoes, Gorgonzola, and Chives

The sweet tomatoes in this simple pasta salad are juxtaposed against pungent Gorgonzola cheese. Make it extra gorgeous by mixing several colors and shapes of cherry tomatoes.

• 
  
  Kosher salt
  
  


• 
  
   2-1/4 cups orzo
  
  


• 
  
  1/2 cup plus 1 Tbs. extra-virgin olive oil, more as needed
  
  


• 
  
  1/3 cup sherry vinegar, more as needed
  
  


• 
  
  freshly ground pepper
  
  


• 
  
  3 cups halved cherry tomatoes (preferably a mix of colors and shapes)
  
  


• 
  
  1 cup crumbled Gorgonzola
  
  


• 
  
  3/4 cup pine nuts, toasted
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

• 
  
  
  
  
  

Bring a large pot of salted water to a boil. Add the orzo and cook until al dente, about 8 minutes. Drain the pasta and toss it immediately with 1 Tbs. of the olive oil. Let the pasta cool completely in the refrigerator.

Put the sherry vinegar in a small bowl and gradually whisk in the remaining 1/2 cup of olive oil. Taste and season with salt, pepper, and additional sherry vinegar or olive oil as needed.

Put the cooked, cooled orzo in a large serving bowl. Add the cherry tomatoes, Gorgonzola, pine nuts, chives, and the vinaigrette and toss. Taste and season as needed with more salt and pepper. Serve within an hour or two of making.